30 Minute Creamy Spinach and Crab Stuffed Salmon
Prepare flavorful, restaurant-style stuffed salmon fillets featuring a creamy spinach and crab filling. This recipe cooks quickly, making it suitable for weeknight meals or elegant entertaining.
- Prep Time: 10 min
- Cook Time: 18 min
- Total Time: 28 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 (6 ounce) salmon fillets, skin on or off
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 4 ounces cream cheese, softened
- 1/2 cup cooked crab meat, flaked
- 1/2 cup frozen chopped spinach, thawed and squeezed dry
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
- Pat the salmon fillets dry with paper towels. Place them in the prepared baking dish. Drizzle lightly with olive oil and season with salt and pepper.
- In a medium bowl, combine the softened cream cheese, crab meat, dried spinach, Parmesan cheese, minced garlic, and lemon juice. Mix until the stuffing is uniform.
- Cut a pocket into the thickest part of each salmon fillet, being careful not to cut all the way through to the bottom or sides.
- Spoon the creamy spinach and crab mixture evenly into the pockets of the salmon fillets.
- Bake for 15 to 18 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve immediately.
Notes
- For extra richness, you can top the stuffed salmon with a sprinkle of shredded mozzarella cheese during the last 5 minutes of baking.
- Ensure the spinach is very dry after thawing to prevent the stuffing from becoming watery.
- This recipe works well with individual fillets or a large side of salmon scored for stuffing.
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 38
- Cholesterol: 110
